Food Science and Technology Project Topics and Research Materials

FST02725. Use Of Composite Flour Blends For Biscuit Making Peanut Cassava Flour

FST02863. Significance Of Innovation And Technology In Transforming Food Security (In East Africa)

FST01949. Promote Composition Of Pleurotus Tuberrcogin (A Case Study Of From Enugu Area)

FST08210. Physico-Chemical And Antioxidant Properties Of Culinary Herbs And Local Spies (Pipe guieense uziza, Xylpia aethpica uda, Monodora myristica ehuru, Tetrapelura tetraptera oshosho)

FST02960. Knowledge And Practice Of Food Hygiene Among Food Vendors (A Case Study Of Food Vendors In Ihima Community, Okehi Local Government Area Of Kogi State)

FST01234. Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine Elaels Guinneensis At Different Temperature Of Proofing During Bread Making

FST02986. Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean Sphenostylis Stenocarpa

FST02060. Effects Of Different Processing Techniques On The Organoleptic Quality Of Soymilk Processing And Storage

FST02121. Effect Of Storage Time On The Functional Properties Of Bambara Groundnut And Wheat Blend For Cake Prior

FST01137. Effect Of Steeping Period On Yield And Acceptability Of Starch Extracted From Sorghum Sorghum Bicolor White Variety And Red Variety

FST02055. Effect Of Processing On Afzelia Africana Akpalata And Brachystegia Spp Flour As Soup Thickener

FST02553. Additives And Preservatives Used In Food Processing And Preservation And Their Health Implication

FST03388. Application Of Nanotechnology In Food Science

FST03425. Bioplastic Production From Sweet Potatoe Peels Using Glycerol As Plasticizer

FST04370. Determination Of Glycemic Indices Of Composite Gari And Fufu From Cassava And Maize

FST04374. Determination The Glycemic Indices Of Yam Flour With Bambara Nut And Sorghum Fibre.

FST04523. Physicochemical Properties And Shelflife Of Yoghurts Produced From Tigernut Milk Using Different Amount Of Starters Cultures

FST13906. Comparative Studies On The Proximate Composition And Functional Properties Of Conventional Garri And Garri From Chips

FST13980. Production Of Soybean Fortified Powdered Paip From Maize

FST14659. Evaluation Of The Nutrient Constituents Of Fresh Forages And Formulated Diets

FST14890. Determination Of Heavy Metals In Fermented Cassava

FST14977. Physico Chemical And Organoleptic Properties Of Flour And Fufu Processed From Cassava Varieties

FST15028. Production And Uses Of Protein Hydrolysates An Removal Of Bittering Principles

FST15109. Role Of Packaging In Food Processing

FST15134. Quality Characteristics Of Biscuit Produced With Wheat-Sweet Potatoes Composite Flour

FST15290. Producing Mixed Fruit Drink With Locally Source Citrus Fruit

FST15378. Effect Of National Agency For Food And Drug Administration And Control (NAFDAC) On Food Industry In Nigeria

FST15444. Effect Of Fermentation Time On The Quality Characteristic Of Cassava Flour

FST15561. Evaluation Of The Physico Chemical An Sensory Properties Of Infant Food Produced From Maize, Soybean And Tiger Nut

FST15676. Process For Refining Vegetable Oil And Its Food Value

FST15752. Effect Of Hygienic Environment In Food And Beverages Industry

FST16010. Extraction Of Oleoresin And Essential Oils In Herbs And Spices That Impart Flavours And Fragrances

FST16037. Sensory Evaluation Of Moin-Moin Made From Spiced Composite Flour Produced From Bambara Nut And Cowpea

FST16274. Pyrolysis Studies Of Groundnut Shell

FST16301. Enriching Nigeria Menu With The Use Of Soya Beans

FST16535. Effect Of Sprouting On The Proximate Composition And Thickening Properties Of The Two Varieties Of Cocoyam, “Ede Ocha” (Xanthosoma Sagittifolium) And “Ede Ofe” (Colocasia Esculenta)

FST16737. Effect Of Human Activities On Surface Water Quality Of Ekulu River

FST16817. Improvements On Indigenous Fermented Foods, Prospects And Constraints

FST16915. Investigation On The Occurrence Of Heavy Metals In Yoghurt Sold In Lagos Markets

FST17167. Production Of Palm Oil And Effect Of Heat On It

FST17714. Extraction And Production Of Essential Oil From Cashew Nuts

FST18153. Microbiological Evaluation Of Iru (Locust Bean Condiment) Sold In South West, Nigeria

FST18477. Promote Composition Of Pleurotus Tuberrcoginin

FST18501. Production And Evaluation Of Baked And Extruded Snacks From Blends Of Millet, Pigeon Pea And Cassava Cortex Flour

FST18572. Effects Of Different Processing Methods Of Afzelia Africana (Akpalata) Seed Flour As A Soup Thickener

FST18640. Evaluation Of Sorghum-Cassava Flour As A Substitute For Traditional Nigerian Yam Flour (Elubo)

FST18858. Morphometric Study Of The Teratogenic Effect Of Aqueous Wistar Rat

FST19069. Food Poisoning, Its Causes, Effect And Control

FST19551. Effect Of Different Pasteurization Temperature And Time On The Quality Characteristics Of Tiger Nut Milk

FST20061. Examination Of Food Hygiene Practices In Lagos State

FST20103. Importance Of Utazi (Gongronema Latifolium) And Nchuanwu (Ocimum Gratissium) In Human Body

FST20264. Effect Of Avocado Seed Extract O Samolina Species

FST20293. Bioactive Compounds, Associated Health Benefits And Microbiological Safety Considerations Of Manshanu Oil

FST20416. Physiochemical And Microbial Of Packaged Water Analysis Sold In Osun State

FST20427. Minerals And Fatty Acid Composite Of Finger Millets

FST20434. Screening For Toxin Production Of Staphylococcus Species From Chicken Pie Sold In Some Restaurants In Ile- Ife

FST20656. Preparation Of Poulet DG

FST20807. Production Of Tiger Nut Milk Using Tiger Nuts

FST21001. Comparative Study On The Physio-Chemical Properties Of Vegetable Oils

FST21104. Effects Of Cooking Techniques And Levels On The Formation Heterocyclic Amines In Meat And Fish

FST21151. Production And Evaluation Of Finger Millet-Soybean-Egg Yolk Flour; A Complementary Food

FST21182. Evaluation Of Proximate And Sensory Properties Of Cocoyam – Wheat Composite Bread

FST21183. Physical And Chemical Analysis Of Seven Sample Of Palm Oil

FST21201. Microbiological And Physico Chemical Qualities Of Fresh Water Fish Ponds

FST21231. Strategy For Guaranteed Foods Security: A Case Study Of Edo State Eastern Nigeria

FST21271. Analysis Of Physical And Chemical Properties Of Soya Bean

FST21292. Causes And Prevention Of Hazards In The Food Preparation Area

FST21692. Evaluation And Optimization Of The Cassava Production Processes

FST21883. Soluble Solid And Cyanide Cassava Processing Water Waste Bod And Biological Toxicity Of The Aqueous Environment

FST22137. Sensory Evaluation Of Using Creaming Method And Flour Formulation Of Cake From All Purpose Flour, Corn Flour, And Soya Beans Flour

FST22156. Effect Of Processing On The Storage Stability And Functional Properties Of Cowpea Flour In The Production Of Moin-Moin And Akara

FST22185. Production, Quality Evaluation And Sensory Properties Of Date Syrup

FST22709. Nutrient And Anti Nutrient Content Of Raw, Fermented And Germinated Millet Flour

FST22785. Antibacterial Properties Of Moringa Roots And Stem

FST23270. Effects Of Blending Cow Milk With Soymilk On Yoghurt Quality

FST23388. Assessing Attitudes And Practices Of Street Food Vendors In Nigeria

FST23391. Evaluation Of Oil Obtained From Paw Paw (Carica Papaya) Seeds

FST23542. Production And Evaluation Of Cube Seasoning From Four Local Spices. Uda (Xylopia Aethiopia), Uziza (Piper Guineense), Ehuru (Monodora Myristica) And Ginger

FST23723. Boom In Fast Food Industry And Its Effect On Health Especially Obesity

FST23769. Exploration Of Antioxidant Properties Of Common Nigerian Fruits:

FST24028. Synthesis Of Bioplastic Of Cassava Starch

FST24370. Physicochemical And Sensory Properties Of Bread Fortified With Banana Pulp

FST24485. Role Of Food Science In Human Nutrition

FST24693. Comparative Evaluation Of Biscuits Produced From Blends Of Malted, Unmalted Sorghum Flour With Wheat Flour And Banana Flour

FST24783. Isolation And Identification Of Microorganism In Spoilt Meat (Cow)

FST24824. Production Of Banana Flavoured Soy Yogurt

FST24928. Chemical Composition Of Raw And Cooked Walnut

FST25094. Effect Of Cryogenic Grounding On Liquid Milk Produced From Tigernut At Different Temperatures

FST25211. Investigation On The Effect Of Various Packaging Material On The Quality Attributes Of Suya (Meat)

FST25243. Sensory Evaluation Of Composite Jam Produced From Four Different Tropical Fruits; Pawpaw, Apple, Banana And Orange

FST25481. Effect Of Food Packaging Material On The Environment

FST25616. Prevalence Of Schistosoma Haematobium Among School Children

FST25777. Production And Determination Of Functional Properties Of Plantain Flour

FST26024. Effect Of Microbacterial On Locally Made Herbs Sold In Enugu State

FST26194. Irradiation As A Means Of Preservation In The Food Industry

FST26517. Consumers Acceptability And Physio Chemical Quality Of Breakfast From Malted Sorghum Sorghum Vulgarc Var KSVS Acha Digitaria Exilib And Cassava Manihot Esculante Starch

FST27242. Producing And Sensory Examine The Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) And African Yam Bean Flour

FST27243. Status Of Processing And Preservation Of Cereals In Nigeria

FST27305. Physical And Chemical Characteristic Component Of Ugiri Seed And Pulp (Irvingia Gabonensis)

FST28022. Food handlers perception on food safety, occurrence and characterization of enterotoxigenic staphylococcus aureus isolated from foods of animal origin (In Nairobi, Kenya)